Rasamalai is a milk based dessert made from chenna/paneer. It is one of the several delights of West Bengal including rosogulla, sandesh, rasamalai, gulab jamun, kalo jamun, and chom chom.
It is generally flavoured with elaichi (cardamon), but you can use a variation of kesar (saffron), pista (pistachio), or a combination of these to get your desired flavour.
Serves- 4 persons
Ingredients for Rasamalai Recipe
- Milk – 1 litre
- Lemon – 1
- Cardamom powder – 1 tsp
- Sugar – 1 cup + 1 cup
- Rose water – a few drops
- Almonds – a few – chopped
- Pistachios – a few (chopped)
- Water – 3 cups
Procedure for preparing Rasamalai Recipe
Bring 500 ml of milk to boil. When the milk starts to boil add the juice of 1 lemon and let the milk turn to paneer / chenna. Once the milk curdles take fine cheesecloth and drain the curdled paneer into the cheesecloth and hang it for at least ½ hour.
Once all the water drains out take the paneer and knead it well into a smooth dough and form small balls of it.
To prepare the rasamalai we first need to make the rasagullas.
Heat 3 cups of water and 1 cup of sugar. Let the sugar melt fully and then drop these small balls of paneer into the boiling sugar syrup till they are well cooked. (make the balls quite small as it will become bigger once it is cooked).
Take the cooked rasagullas out of the sugar syrup and allow it to cool.
Meanwhile in a pan boil the remaining 500 ml milk and reduce it to half. Now add 1 cup sugar or as per requirement and allow the sugar to melt fully . Finally add the cardamom powder and chopped almonds and pistachios and mix well. Remove from heat .
Let it cool and then add the rosewater and drop the prepared rasagullas after squeezing out the sugar syrup in them .
Serve chilled.
Note – you can make any shape for the rasamalai as per your wish.